Mediterranean Tuna Sandwiches

This is adapted from Cooking Light magazine. It doesn't say to toast the bread but I did. I just found out someone else had this posted already so I'm changing it to my version. I can imagine eating this wrapped in lettuce leaves or as a tortilla wrap too. It is good with and without the mayo. YUM!

• Ready In: 10 mins
• Serves: 4

Ingredients

• 4  teaspoons  roasted red pepper olive oil
• 4  teaspoons  balsamic vinegar
• 8  slices  whole grain bread or 8  slices  pita bread
• 2 (6 ounce) cans tuna in water, drained and flaked
• 1⁄3 cup sun-dried tomato packed in oil, drained
• 1⁄4 cup  ripe green olives or 1⁄4 cup ripe olives, sliced
• 1⁄4 cup red onions or 1⁄4 cup  sweet Spanish onion, finely chopped
• 1⁄4 cup red bell pepper, finely chopped (optional)
• 3  tablespoons mayonnaise (optional) or 3  tablespoons low-fat mayonnaise (optional)
• 2  teaspoons capers (more to taste)
• 1⁄4 teaspoon fresh ground black pepper
• 4  romaine lettuce leaves or 4  curly green lettuce leaves

Directions

1. Toast bread if desired.
2. Combine olive oil and vinegar in a small bowl; brush oil mixture evenly over 1 side of each bread slice or inside pita pockets.
3. Combine tuna and the rest of the ingredients (except lettuce).
4. Place 1 lettuce leaf on each of 4 bread slices.
5. Top the lettuce evenly with tuna mixture, and cover with remaining bread slices.
6. Serve immediately.